Homemade Cranberry Sauce Recipe

1. Prepare the Cranberries:

Rinse the fresh cranberries under cold water and pick out any stems or damaged berries. If using frozen cranberries, there is no need to thaw them beforehand.

2. Combine Ingredients:

In a medium saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.

3. Cook the Cranberries:

Add the cranberries to the saucepan, along with the orange zest and orange juice. If you’re using any spices (cinnamon, nutmeg, cloves), add them at this point.
Reduce the heat to medium-low and simmer the mixture, stirring occasionally. The cranberries will begin to pop as they cook, releasing their juices and thickening the sauce.

4. Simmer and Thicken:

Continue to simmer the sauce for about 10-15 minutes, or until the cranberries have burst and the sauce has reached your desired consistency. For a thicker sauce, simmer a bit longer. For a smoother sauce, you can use a potato masher to crush some of the cranberries.

5. Cool and Serve:

Remove the saucepan from the heat and let the cranberry sauce cool to room temperature. The sauce will continue to thicken as it cools.
Transfer the sauce to a serving dish and refrigerate for at least 2 hours before serving. This helps the flavors meld together and the sauce to set.

Orange Cranberry Sauce: For a more pronounced orange flavor, add more orange zest or use freshly squeezed orange juice instead of water.
Spiced Cranberry Sauce: Experiment with different spices like allspice, ginger, or star anise for a unique flavor profile.
Maple Cranberry Sauce: Substitute some or all of the granulated sugar with maple syrup for a rich, earthy sweetness.
Nutty Cranberry Sauce: Add a handful of toasted pecans or walnuts for extra texture and flavor.
Apple Cranberry Sauce: Add a peeled, chopped apple to the mixture for added sweetness and texture.

Refrigerator: Store the cranberry sauce in an airtight container in the refrigerator for up to one week.
Freezer: Cranberry sauce can be frozen for up to two months. Thaw it in the refrigerator overnight before using.

Enjoy your homemade cranberry sauce as a delightful addition to your holiday meals, bringing a burst of color and flavor to your table!